Mushroom-Stuffed Rack of Pork

Mushroom-Stuffed Rack of Pork

Grace your holiday table with a rack of pork (the centre-cut loin with ribs attached). Add to its elegance with this classic mushroom stuffing that has the intense woodsy flavour of dried shiitake mushrooms. For easy carving, be sure the butcher has removed the backbone.

Wrap ends of ribs in foil to prevent charring. Place roast in greased roasting pan; sprinkle with remaining salt. Surround with leeks and reserved shiitake mushroom stems; pour in 1 cup (250 mL) each of the stock and reserved mushroom soaking liquid.

Roast in 325°F (160°C) oven, basting with pan juices about every 30 minutes, until meat thermometer inserted into thickest part (not stuffing) registers 160°F (70°C), about 1-1/2 hours. Transfer roast to warmed platter; tent with foil and let stand for at least 10 minutes or for up to 30 minutes.

Meanwhile, in saucepan, bring whipping cream to boil over medium-high heat; boil until reduced by half, about 8 minutes. Set aside.